Crème brûlée with foie gras and muscat
Difficulty level: very easy
Servings 6 people
Ingredients
- 50 g foie gras canned + 1 slice for decoration
- 5 cl of cream fresh liquid
- 5 cl of milk
- 1 egg yolk
- 1 c. tbsp from Muscat
- Salt
- Pepper
Instructions
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Mix the 50 g of foie gras with the egg yolk, cream, milk and muscat. Salt and pepper.
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Pour into mini ramekins (7 cm in diameter).
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Bake for 20 minutes in the oven preheated to 100°C.
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Leave to cool.
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Cut the remaining slice of foie gras into small cubes and decorate the creams with the cubes before serving.
© Marie-Laure Tombini for Uppia
